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Tomatillo Salsa Verde

This sensational sauce is exactly that because of it’s versatility. Use it on huevos rancheros, add it to chicken enchiladas, or simmer browned, cubed, pork in it, for a scrumptious Mexican stew served over rice. This recipe yields 3 cups of sauce, so if you want less, just cut it in half.

Ingredients:

6 cups tomatillos

1 bunch fresh cilantro, or about 1 1/2 cups, washed

3 cloves garlic, peeled

1 large Spanish onion, peeled, cut into quarters

2 serrano peppers, stems removed

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Place the tomatillos in a large pot of water. Bring to a boil and cook for 5 minutes, or until the papery skins become loose. Remove from heat and drain.Cool and remove the skins. Place the tomatillos, onion, garlic, cilantro, serranos, salt and pepper into a blender or food processor and process until smooth. Pour the sauce into a saucepan, and simmer over low heat 30 minutes, stirring often. Remove from heat. Taste and adjust seasonings. Use in a favorite recipe, or refrigerate for later use. I’ve found that this sauce doesn’t freeze particularly well, but keeps well, refrigerated, for several weeks.